Cowboy Ribeye

By: Hannah Lee Leidy

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Serves 2 to 4


  • 1 (36-ounce) ribeye
  • ¼ cup oil
  • Salt and pepper to taste
  • 2/3 cup red wine vinegar
  • ⅓ cup butter, melted
  • ¼ cup diced shallots
  • 1 garlic clove, smashed
  • Bundle of long-stemmed herbs, such as rosemary and thyme, tied with butcher’s twine

Preheat a grill to 500 to 550 degrees. Rub steaks with oil and season liberally with salt and pepper. In a bowl, combine vinegar, butter, shallots, and garlic. Transfer steaks to grill and using the herb bundle, brush steaks with basting mixture. Flip every minute for 4 minutes, basting each time. Then, flip and baste every 2 minutes until the steaks reach 120 degrees. Let rest for 5 to 10 minutes before carving and serving.

  • From Greg Balch, the Crunkleton, Charlotte, North Carolina

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